Home LifeStyleFood & Recipes Nutritious winter superfood soup for glowing skin, a happy gut and an immune boost

Nutritious winter superfood soup for glowing skin, a happy gut and an immune boost

by Tania Griffin
Chickpea soup in a red bowl with white spoon

During winter, nourishing the gut with wholefoods and superfoods is important to support the immune system, maintain digestive health and provide essential nutrients that can combat seasonal illnesses and promote overall well-being – including keeping your skin healthy and glowing. 

Nicole Sherwin from Eco Diva Natural shares this recipe for a nourishing winter superfood soup that’s not only delicious but also great for promoting glowing skin and a balanced gut:

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 small sweet potato, peeled and chopped
  • 1 cup kale, chopped
  • 1 cup spinach, chopped
  • 1 cup broccoli florets
  • 6 cups vegetable broth
  • 1 can (400g) diced tomatoes
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh coriander or parsley for garnish
  • Optional: 1 tablespoon of miso paste for extra gut health benefits

Directions

  • Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic and grated ginger. Sauté for 2–3 minutes until fragrant.
  • Add chopped carrots, celery and sweet potato to the pot. Cook for another 5 minutes, stirring occasionally.
  • Stir in chopped kale, spinach and broccoli florets. Cook for 2–3 minutes until slightly wilted.
  • Pour in the vegetable broth and diced tomatoes with their juices. Add chickpeas, turmeric powder and cumin powder. Season with salt and pepper to taste.
  • If using miso paste, dissolve it in a little warm water and add it to the soup for extra gut health benefits.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until all the vegetables are tender.
  • Once the soup is cooked, remove it from heat. Stir in freshly squeezed lemon juice for a hint of brightness.
  • Ladle the soup into bowls and garnish with fresh coriander or parsley.

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